Pour back into pan and have it at a simmer or if it’s not thick reduce it a little more

In the meantime grab a skillet and preheat it

Add heaps of olive oil to the pan

Lay down the fat side of the duck and render the fat

Put on a rack and cook the duck for 30 mins

In the meantime, using your cutting board dice your onion and rip into piece your kale

Once the 30 mins is up for the duck pull out and let it rest

Preheat oven at 435F

Grab a Skillet and preheat it

Add Olive oil

Pour in your onions and sweat it

Now add in half your beet juice and strain the rest

Put the beets in the skillet then the kale, cook until kale wilts

When kale is in the skillet flash your duck for a 1 min and slice it

Plate Food

Quick Tips

Why do you cook Duck at such a temp?

It’s because you want to bring the temp up slowly. If you have it high temperatures you will have your duck overcooked on the edges and only the middle will be medium rare .( Click here) I show with images all sizes of tenderloin and they are all the same temp cooked in the oven at the same time.

When rendering duck why you add heaps of olive oil?

So it doesn’t burn, and the fat that is melting off cools it down. The more duck breasts you have the more efficient it is. Like shallow poaching in olive oil or pan frying.

I don’t like ginger in chunks

Just get powder ginger or don’t use it at all, up to you

I don’t have duck gloss and I don’t know what the heck that is!

It is duck stock that has been reduced to the point it will start to burn filled with incredible flavor, very rich.

Can I use something else other then duck gloss

Use Chicken broth or base instead if you don’t want to spend 3 hours reducing stock

Doing this for 25 to 1000 people

The Process is the same bigger pans and pots

The only thing you should think about is adding olive oil to a sheet pan and seasoning it with salt

Lay down your duck and coat with olive oil and season it

Cooking the cook for the 1000 people in a tilt skillet and the fat will render from all the duck allow to get the perfect season and maximizing all the fat off the duck.